Easy Jalapeño & Skillet Cornbread Recipes - How to cool jalapeño & plain cornbread

Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to be showing you how to make buttermilk cornbread as well as jalapeno buttermilk cornbread. It seems like our cornbread is ready, so I'm going to take my trusty monkey potholder here, reach into the oven and place them on this cooling rack where I'm going to let them sit for about twenty minutes. If I don't let them sit what will happen is the inside will still be gummy, and it won't be very tasty because of that. I mean I can cut into them right now and the taste is going to be there, but the center won't be cooked enough. So we want to kind of let this sit up enough. You can see how, let me grab a hold of one of these here using the lucky. You can see how it's pulled away from the pan on the edges, and you can also see how if I wiggle it, it kind of slides around. What that shows me is that it didn't stick, and I've got some really fantastic cornbread here. So like I said, I'm going to let it sit on the rack here for about twenty minutes, let it cool off, and then I'm going to come back at the end of that and we're going to cut into both of them. I'll show you what the finished product looks like. But like I said, you don't want to mess with your cornbread right now. Let it sit for easily twenty minutes, if not longer. If you have more time let it sit. So, I guess I'll come back and see you guys in twenty minutes.